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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 171.8
  • Total Fat: 1.1 g
  • Cholesterol: 55.0 mg
  • Sodium: 206.2 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 21.5 g

View full nutritional breakdown of Tilapia with Pineapple Salsa calories by ingredient
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Tilapia with Pineapple Salsa

Submitted by: DAIZEEFLI

Introduction

This is a great recipe with a hint of tropical islands! This is a great recipe with a hint of tropical islands!
Number of Servings: 1

Ingredients

    1 4 oz. Tilapia Fillet
    1/2 cup of pineapple chunks, chopped
    1TBS pineapple juice
    1 TBS chopped Green Pepper
    1 TBS chopped onion
    1/2 TBS. chopped jalepeno (fresh or jarred)
    Dash of Salt
    1/2 clove of garlic chopped
    Lime Juice
    1 tsp brown sugar

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Directions

Prepare Salsa by combining all ingredients except fish fillet. Place fish on square of foil sprayed with cooking spray. Salt and pepper fish lightly. Top with salsa and close foil around fish creating a pocket. Bake in oven 325 degrees for 15 min or until fish flakes with fork. Great served over rice!

Number of Servings: 1

Recipe submitted by SparkPeople user DAIZEEFLI.





TAGS:  Fish |

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Member Ratings For This Recipe

  • Very good! I used fresh pineapple, red onion and red bell pepper instead of green. Lots of fresh flavor! This will be a great recipe for a summer dinner on the patio. YUM!! - 5/13/10

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  • I don't think 15 minutes quite got the fish all the way cooked for me. (I love cooking in foil like this, but if you don't get it right the first time it's hard to correct properly since you have to open the foil to check the food.) The salsa was delicious, though. - 7/1/09

    Reply from DAIZEEFLI (7/1/09)
    My oven tends to cook things a little hotter than it should. I have to set it 25 degrees lower to get 'normal' temp! I tried to adjust the time for regular ovens..lol.. guess not enough. Glad you enjoyed the salsa!


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  • I'm trying this tonight! I made a few changes to the salsa, but not many. - 6/6/09

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